Grandma's Stuffed Peppers

• 6 -8 large green peppers
• 1 (12 ounce) can corned beef (I use Libby's)
• 1 small onion, chopped
• 2 cups potatoes, peeled, chopped and cooked
• 1 (1 lb) can whole tomato (reserve the juice)
• 1 (1 lb) can shoe peg corn, drained
• salt and pepper
• 3 -4 slices bread
• butter

1. Boil cored peppers in pan with water inside each and in pan.
2. until they are lighter in color.
3. Remove from pan and drain.
4. Chop or "squish" the tomatoes.
5. Mix remaining ingredients(except bread and butter), including reserved tomato juice.
6. Add enough salt that the mixture tastes overly salty.
7. (there's a lot of vegies in this to take up the salt).
8. Stuff peppers.
9. Tear up bread slices and place on top of each pepper.
10. Dot with butter.
11. Put back in pan with some water in the bottom.
12. Bake at 350-375, 45 minutes, covered.
13. Remove cover and continue baking until bread is browned,.
14. 5-10 minutes depending on oven temperature.

green peppers, corned beef, onion, potatoes, tomato, shoe peg corn, salt, bread, butter

Taken from www.food.com/recipe/grandmas-stuffed-peppers-94866 (may not work)